Information on printing with larger font  Note: The ads, button or link will not print

Apple Tart Recipe

Apple Tart: Preheat oven to 450 degrees F (230 degrees C) and place rack in center of oven. Butter, or spray with a non stick spray, a 9 inch (23 cm) spring form pan.

Crust: In the bowl of your food processor, place the flour, salt, and sugar and pulse to blend together. Add the butter and pulse until dough just begins to come together. Pat the dough onto the bottom and about one inch (2.5 cm) up the sides of the pan. Cover with plastic wrap and place in refrigerator while you make the filling.

Filling: In a food processor process the cream cheese until smooth. Add the sugar and mix well. Blend in the egg and vanilla extract and process until smooth. Remove the crust from the fridge and pour in the filling. Return to refrigerator while you prepare the topping.

Topping: Combine the sugar and cinnamon in a large bowl.  Toss the sliced apples in the sugar mixture. Spoon the apples evenly over the cream cheese layer and sprinkle with almonds. Place the spring form pan on a larger baking sheet to catch any drips. 

Bake at 450 degrees F (230 degrees C) for 10 minutes.  Reduce heat to 400 degrees F (205 degrees C) and bake for another 25 to 30 minutes or until the crust is brown, the apples are tender when pierced with a sharp knife, and the filling is almost set. Remove from oven and place on wire rack to cool. Sprinkle with confectioners sugar and serve at room temperature. Leftovers can be covered with plastic wrap and refrigerated. 

Serves about 8-10 people.

 

 

CRUST:

1 cup (130 grams) all-purpose flour

1/4 teaspoon salt

1/3 cup (35 grams) confectioners (powdered or icing) sugar 

1/2 cup (1 stick) (113 grams) cold unsalted butter, cut into small pieces

FILLING:

One 8-ounce (227 grams) cream cheese, at room temperature

1/4 cup (50 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

TOPPING:

1/4 cup (50 grams) granulated white sugar

1/2 teaspoon ground cinnamon

4 cups (1 liter) Granny Smith apples, peeled and cut into 1/4 inch (6 mm) slices (about 3-4 large apples)

1/2 cup (50 grams) sliced almonds